Bolani (Afghan Potato and Spring Onion Stuffed Flatbread)
Thin, crisp flatbreads stuffed with spiced mashed potato, spring onion and coriander, fried until blistered and golden.
- Time1 hr 15
- LevelMedium
- Costabout £0.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 585kcal
- 85.4gcarbs
- 7.8gof which sugars
- 22.1gfat
- 6.4gsaturates
- 12gprotein
- 8gfibre
- 3.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour and salt, add the oil and warm water and knead for 5 minutes into a soft dough. Cover and rest for 30 minutes.
30 min - 2
Boil the potatoes for 15 minutes until soft, drain well and mash until smooth. Leave to cool a little.
15 min - 3
Mix the potato with the spring onions, fresh coriander, ground coriander, chilli flakes and salt.
- 4
Divide the dough into 4 balls. Roll each one into a thin circle about 25 cm across. Spread the filling over half of each circle, fold the other half over and press the edges to seal.
- 5
Heat a tablespoon of oil in a large frying pan over a medium heat. Fry each bolani for 3 to 4 minutes on each side, until golden and crisp with brown blisters.
7 min - 6
Drain on kitchen paper, cut into wedges and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
